Make Delicious Amritsari Fish Curry

Today's Punjabi cuisine is a fusion of Indian, Mughlai, Persian, and Afghan influences. Amritsari fish has been one of Punjab's most famous and well-known fried fish dishes. Most people often mistake it for a fish pakora, but this is incorrect.

How is Amritsari Fish curry made?

Amritsari Fried Fish is made with singhara, surmai, and sole, which are pond and river fish caught during early morning picnics. A thin coating of besan (chickpea flour), ajwain, hing (asafoetida), and chillies is used in the Amritsari style of seasoning for fried fish. The fish is first cooked in hot oil, then removed when halfway cooked and roasted again on a low flame, resulting in a thin crunchy layer that keeps the tender flesh together while simultaneously making it relatively juicy. It's then topped with lime juice, chaat masala, and finely sliced mooli or laccha pyaz before being served. For the Amritsari Fish Curry, instead of frying the sauteed fish after soaking it in the mixture, we shallow fry it with gram flour. Yes, the seasonings used to temper the food are a little distinct, but it is certainly a dish worth trying.

You can get the best surmai fish from Green Chick Chop. There is no artificial flavouring or colour added. Premium spices and ingredients are used. The packages are vacuum-sealed and processed at the proper temperature.

Ingredients for Amritsari Fish Curry

• Fish (cutlets) 300 gram
• Ajwain  (Carom seeds) 1/4 tsp
• Gram flour (besan)1 tbsp
• Kashmiri Red Chilli Powder 1 tsp
• Turmeric powder (Haldi) 1/2 tsp
• Ginger Garlic Paste 1 tsp
• Lemon juice 1tsp
• Salt, to taste
• Oil 2 tsp

Requirements for the gravy

• Curd, beaten 1/4 cup
• Water 1/3 cup
• Ajwain (Carom seeds) 1/2 tsp
• Cinnamon Sticks (Dalchini) 2
• Green Chillies 2
• Fresh Red chillies 1
• Turmeric powder (Haldi) 1/2 tsp
• Cashew nuts 1/4 cup 
• Tomato puree 1 tbsp
• Onion 1, chopped
• Coriander (Dhania) Leaves, finely chopped for garnish
• Ghee 2 tsp
• Salt, to taste

 Amritsari Fish Gravy Recipe Instructions

1. To quickly make Amritsari Fish Gravy, clean and rinse the fish pieces, then rub salt on them and set them aside for 5 minutes.
2. Add the ginger and garlic paste, lemon juice, carom seedlings, gram flour, red chilli powder, and turmeric powder to a bowl and mix. Mix thoroughly, then add the fish parts to the paste. Soak the fish for at least 30 minutes in the combination.
3. Place a pan over medium heat and drizzle with oil. Put the marinated fish pieces in the pan and cook until they are crispy red. Flip the fish pieces until they are fully cooked through.

The process of making gravy

1. Drench cashews in water and mash to a paste with some water when soft.
2. Combine the beaten yoghurt, cashew paste, tomato sauce, chilli powder, turmeric powder, and water in a bowl and mix.
3. On low heat, melt some ghee and add the carom seeds to a heavy-bottomed pan. Add the chopped onions after frying for a minute. Cook until the vegetables are translucent.
4. Add the ginger paste and cook for a few minutes more, until the uncooked smell is gone. Pour in the yoghurt and cashew paste mixture, including the chopped green and red chillies. Season with salt to your liking.
5. Place the fish on a serving dish with the gravy on the side. Serve with sliced coriander leaves on top, it will add a certain flavour and aroma to the meal.
6. Serve the delicious Amritsari fish gravy alongside kulcha or jeera rice.